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Preheat the oven to 220°C/200°C fan/gas 7.
Put the squash and red onions into a large, shallow roasting tin in a single layer. Drizzle with the olive oil, sprinkle over the chilli flakes and some seasoning, mix together to coat and then shake the tin to spread the vegetables out in one layer.
Roast at the top of the oven for 30 minutes, then turn the vegetables over, add the chickpeas to the tin and roast for a further 15 minutes or until tender and charred in places. If serving warm, transfer to a platter or shallow serving dish, otherwise leave to cool in the tin, before transferring.
Meanwhile, make the dressing. Mix the tahini and yoghurt together (a small whisk is easiest), then whisk in the remaining ingredients along with ½ tablespoon of cold water. Thin with a little extra water if you prefer a looser consistency, and then check the seasoning.
Just before serving, nestle half the pecans into the salad along with the dried cranberries (if using) and drizzle over the dressing. Scatter with the remaining pecans, the pumpkin seeds and pomegranate seeds (if using) and a swirl of olive oil.